Ibérico de Cebo Ham - Pack 80gr

Vacuum-packed with 80 grams of a delicious Jamón Ibérico sliced with a knife. This slicing is presented in a practical vacuum sachet, filled with a product that has been treated by the expert hands of our Jamón-experts. The Jamón Ibérico de Cebo is simply exquisite, an Iberian product suitable for all palates!

Jamón Iberico de Cebo

The Jamón Ibérico de cebo is made with one of the most outstanding products of the Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, for that reason we offer a product of very high quality, elaborated from the hind leg of Iberian pigs fed with feed, cereals and grass and cured during 24 months.

The Iberian pig is a unique breed in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white streaks and a unique taste and juiciness.

In Enrique Tomás we want to exalt this product to the maximum, that's why we offer a high quality Jamón Ibérico, elaborated after an exhaustive selection of the best specimens, with a rigorous cooking and a strict curing process in which all the conditions are guaranteed to obtain, finally, a perfect and delicious jamón to the palate.

What is a Jamón and how is it made?

A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special celler to dry until it is optimum for consumption.

Jamón in all formats

At Enrique Tomás we want jamón to be present in your home and that is why we offer you a whole range of Iberian products in the most comfortable and practical formats you will find on the market.

Vacuum packed sachets: 80 grams of the best Iberian products. The quantity is ideal for you to enjoy the jamón, paleta (ham shoulder) or sausage at its ideal point, without the fear of not eating it in time and drying it out. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs: in Enrique Tomás we also offer the possibility of buying different savings packs and "travel" packs in which you will not only find a way to save, but you will also have the security of having all the Iberian ham or ham shoulder you want in comfortable vacuum packs to be consumed at your own pace and whim.

Boneless piece: if you have your own slicer at home, we offer you the possibility of buying the best Jamón Ibérico, boned by our experts, so that you can finish slicing yourself, in the comfort of your home.

Whole piece: for experts and Jamón lovers, nothing better than a good “pata” at home to cut, eat and share. You can also get a whole Jamón Ibérico and enjoy all its flavour as a Jamón artist.